Samstag, 23. Februar 2013

Oyaki - stuffed salty buns


Oyaki is a traditional dish from Nagano, Japan: Roasted over cast iron and baked or steamed buns made from buckwheat noodle dough and stuffed with different vegetable fillings.
The dough is made from flour, boiling water and a little salt. The filling depends on whatever is in storage.
Mushrooms
Eggplant-Miso
For dough:
250 g wheat flour (allpurpose) should be mixed with part buckwheat flour but I had none
175 ml boiling water
1 pinch salt

Stir hot water with copsticks into the flour and knead crumbs and lumps into a smooth and elastic dough (10 min by hand). I made the dough in my kitchen engine: 5 minutes. Wrap dough in clingfilm and let rest at room temperature for 30 minutes or longer.

Meanwhile prepare filling:
 Mushroom
Mushroom filling
4 dried shiitake
6 bell button mushrooms or oyster mushrooms or other  (125 g)
1 tablespoons sake
1 tablespoon soy sauce
1 garlic glove
1 tablespoon chopped spring onion greens
oil

Soak dried shiitake in water until soft, chop into small dices.
Chop 6 bell botton mushrooms into small dices, mince garlic glove. Heat up a little oil and sautee the mushrooms, garlic and spring onion greens until they start to release their liquids, add sake and soy sauce and simmer until all the liquid is gone / evaporated.
Set aside

Eggplant-Miso

egg plant - miso filling
1/2 eggplant (170 g)
1 tablespoon sake
1 tablespoon red Miso
1 teaspoon sugar
1/4 teaspoon soy sauce
oil

Heat a little oil in a pan, fry eggplant until browned and soft, add sake, sugar, soy sauce, miso and stir until combined - don't heat it any longer.
 Set aside

Divide dough into 10 pieces by forming a roll and cutting it into equal slices.
With a rolling pin roll each slice into a disc (12 cm diameter).
Fill each disc with 2 teaspoons of filling, mushroom or eggplant. Close the edges over the filling by pinching and twisting the edges together and form a round flat bun.

Ready to be roasted
Heat up oil in a bigger pan and fry the buns on both sides until golden brown. Set buns on parchment paper in steamer and steam for 10 minutes over high temperature.

Roasted and steamed buns
Found the recipe in one of my japanese cookbooks: Endo Kaori: Japon cuisine intime et gourmande. Both husband and me liked the miso stuffed the most, addicting. Best to be eaten while still warm, but be a little careful: don't dig in right after steaming - the stuffing will burn your mouth for sure, I can tell you firsthand: 危ない.

Kommentare:

Hiroyuki hat gesagt…

I'm surprised again! Home-made oyaki! You must be the first German who has ever made oyaki in your country!

I agree. The eggplant miso filling should be the best. The nozawana root miso filling is great, too.

I didn't know anything about Ando Kaori. Is she famous in France? I wonder if she comes from Nagano.

My father often says that oyaki used to be made by first pan-frying and then "steamed" in the ashes in the irori (Japanese fireplace).
Small photos (two photos near the bottom) can be found here:
http://www.yakimochiya.com/meals.html
I tried to find a video of this restaurant, and found one:
http://www.youtube.com/watch?v=mW98QbeHHzw
Sadly, oyaki put in the ashes are not shown in this video.

Fräulein Trude hat gesagt…

Oh no,I am not the first (15.900 recipe sources in german language). Germans travel a lot (laugh).
Thanks for the links. The Oyaki shown in the video are huge. I guess next time I should double the amount for the filling. In the book there is also a filling decribed made from turnip leaves.

As for Endo Kaori she was a food journalist and chef at the famous rose bakery and owns an eatery in Paris.

Sissi hat gesagt…

I have never even heard of these buns, not to mention tasting them. They remind me of mushroom dumplings... They sound time-consuming but the result looks so delicious, they were certainly worth the effort.

Fräulein Trude hat gesagt…

Sissi: they are not that time consuming. You folded Gyoza once by hand (and they looked so neat), this here is way easier.